For V for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 225g/8oz red lentils
  • 500ml/18fl oz water
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, grated
  • 110g/4oz cheddar cheese, grated
  • ½ tsp dried sage
  • 1 tbsp parsley, chopped
  • 1 egg
  • 25g/1oz wholemeal breadcrumbs

For egg-free alternative, substitute egg above for the following

  • 1 tbsp brown flax seed powder or 1bsp white chia seed powder
  • 3 tbsp water

      Method

      1. Simmer the lentils in the water until lentils soft and water absorbed.
      2. Gently fry onion in oil until soft.
      3. Add onion and other ingredients to lentils and mix well.
      4. Press into baking dish and bake at 190°C/375°F/gas mark 5 for 30 minutes.
      5. Cut into slices and serve hot or cold with a side salad.

      Egg-free alternative:

      1. Simmer the lentils in the water until lentils soft and water absorbed.
      2. Mix finely ground brown flax or white chia seed powder with 3 tablespoons of water. Whisk thoroughly and let sit for 5 minutes or so. (Keep in mind that flax and chia are highly perishable once the seeds are ground.)
      3. Gently fry onion in oil until soft.
      4. Add onion and other ingredients to lentils and mix well.
      5. Press into baking dish and bake at 190°C/375°F/gas mark 5 for 30 minutes.
      6. Cut into slices and serve hot or cold with a side salad.

      For more great ‘Main Meals’, click here.

      Recipe details

      Serves: 6

      Prep time: 0 hr

      10 mins

      Cook time: 0 hr

      55 mins

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